Kitchen Safety

3. one of the many signs of Food-borne illness
6. a list of clear instructions and ingredients used when preparing foods
9. The process in which bacteria is unintentionally transferred from one substance or food to another, with a harmful consequence in the end.
11. a damaging immune response by the body to a substance
12. a tool you should you should use to make sure your food is at the right temperature, and cooked all the way through
16. the machines/tools used while cooking in the kitchen.
18. Raw meat should be stored on the _______ shelf of the fridge.
19. Drying: this is the best way to dry your clean dishes to avoid the spread of bacteria
20. a small hand held tool used for eating and preparing food

1. Mitts What you should use to put food in the oven and to take it out to prevent burns. Best to use in silicone!
2. Plan: It is very important to have one of these while working in the kitchen to avoid accidents like spills and fires
4. Make sure when you are cooking, that you’re cooking that food at the correct ______..
5. Microscopic living organisms that you can’t see with the human eye itself, that can cause dangerous diseases.
7. Soda What you should use to put out Fat Fires
8. Degrees: the average temperature you should keep your fridge at for the best results to help keep bacteria away
10. a type of food poisoning mostly caused by eating raw or undercooked meat, poultry, eggs or egg products.
13. Spoon: used to measure out small amounts of ingredients.
14. Make sure your hands and everything else you use to prepare in the kitchen is __________.
15. Zone It is very dangerous to leave food in this temperature range(5-60 degrees celsius) for more than four hours due to the cause of bacteria.
17. Poisoning Keep bacteria away from your foods to avoid this sickness.